Ingredients
- 1 poblano pepper (roasted)
- 3 strips (3 ounces) bacon, diced
- 1 red bell pepper, finely diced
- 1 medium yellow onion, finely diced
- 1 package (1 pound) frozen corn (thawed)
- 8 ounces cream cheese, cubed
- 1 cup half and half (or light cream)
- 2 tablespoons seasoning mix (all-purpose barbecue dry-rub seasoning mix, or your favorite seasoned salt)
How to Make
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Step 1: Preheat grill to high (450 to 500). Grill poblano pepper on lightly greased rack until skin blisters, about 20 minutes, turning after 10 minutes. Seal pepper in a plastic zip-top freezer bag; let stand 10 minutes to loosen skin. Peel charred skin off of pepper. Remove seeds and membranes. Dice pepper; set aside.
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Step 2: Cook bacon in large fry pan over medium heat until crisp, about 5 to 6 minutes.
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Step 3: Add the red pepper and onion to skillet; cook over medium heat about 4 minutes, stirring often. Stir in corn and poblano pepper; cook 3 minutes, stirring occasionally. Add cream cheese, stirring until it melts.
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Step 4: Stir in 1/2 and 1/2 and seasoning; cook over medium-low heat 10 to 15 minutes until thick, stirring occasionally. Serve immediately.
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Step 5: Pepper may be charred by baking at 500ºF for 20 minutes.
Tips & Variations
- Nothing special
We hope you enjoy this recipe!
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